This is a sort of authentic recipe, as a tagine should be cooked in a tagine and I cook this in a large saucepan.
Chop and fry the onion in a little vegetable oil and add minced garlic. Then turn down to a low heat and add the spices, keep stirring and let them sweat a little. The saffron is particularly important here, other spices you could use as well are nutmeg, cinnamon, ginger, allspice.
Chop the vegetables into large chunks, up to 2 inches long and 1/2 inch wide. Add the chick peas to the pan once the onions are very soft, then the tomato puree and then the vegetables. Pour in the stock and stir everything in.
Leave on a low heat, stirring occasionally, for about 40 minutes, more time is always good, to get the flavours really infused.
When almost ready, prepare the cous-cous by pouring boiling water and olive oil in a saucepan. Use as much water as stated on packet, leave for 10 minutes then reheat slightly.
You may want a thicker sauce; if so, mix a tablespoon or so of corn flour with a few spoonfuls of the tagine to make a paste then stir back in.
This freezes well, and if thickened, makes a great filling for a wrap/tortilla.

I've been looking for a recipe like this since I had a tagine at a someones house once, so this is great 8). Really enjoyed making it. A nice wee tip: If you can get hold of some, my hostess chopped lots of fresh corriander into the cous cous before serving- it goes nicely with the flavours of the tagine :P.

I've been looking for a recipe like this since I had a turine at a someones house once, so this is great 8). Really enjoyed making it. A nice wee tip: If you can get hold of some, my hostess chopped lots of fresh corriander into the cous cous before serving- it goes nicely with the flavours of the turine :P.

Sorry for the late response!I usually use fairly small zucchini, as I prefer them a little more tender, but I know how big they grow if you don't go to pick them every day!I would just use as much as you think is appropriate, it's pretty flexible so I add all sorts of veg at times.The only thing to be wary of is if the skin has gone quite tough and the seeds large, you may want to remove them.